THE ARMAGNAC FRUIT-SLABS

(Our Play on Pork with Prunes & Armagnac)

THE ARMAGNAC FRUIT-SLABS

Ingredients: 400g Pork tenderloin (cubed), 100g Prunes (pitted and halved), 1 tsp Black pepper, 0.5 tsp Cinnamon, 100ml Beef stock, 50ml Armagnac or Brandy, 50g Butter...

Ingredients

  • 400g Pork tenderloin (cubed)
  • 100g Prunes (pitted and halved)
  • 1 tsp Black pepper
  • 0.5 tsp Cinnamon
  • 100ml Beef stock
  • 50ml Armagnac or Brandy
  • 50g Butter

Cooking Method

  1. The Scorch Sear pork in butter until charred; remove.
  2. The Architect Add prunes to the pan; fry until they start to soften.
  3. The Bloom Add spices and Armagnac with a 20ml splash of stock; carefully ignite to burn off the alcohol and release the perfume.
  4. The Swell Add remaining stock; simmer for 10 minutes until the liquid is a thick, dark orchard-silk.
  5. The Marriage Return pork; toss for 2 minutes to lacquer.
  6. The Final Flourish Top with raw fresh parsley and extra black pepper.

Cuisine: French

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